Fully Crusted Upside-Down S'mores Cheesecake (No-Bake)

• porsi: 16 servings
• waktu aktif: 1 hour
• total waktu: 1 day

Bahan-bahan

5 1/3 cups (640g; 5 full sleeves; 45 sheets) crushed graham crackers (substitution: Biscoff cookies)

1 1/3 cups (190g) salted butter, melted

1/4 cup (58g) salted butter

2/3 cup (135g) semi-sweet chocolate chips

1 cup (240ml) half and half or heavy cream

3/4 cup (165g) granulated sugar

6 tbsp (36g) unsweetened cocoa powder

1/4 tsp (1g) salt

2 tbsp (27g) vanilla extract

1 1/2 cups (360ml) heavy cream, cold

24oz (3 blocks; 678g) cream cheese, at room temperature

3/4 cup (90g) powdered sugar

1 1/4 cups (150g) marshmallow fluff or creme (substitution: 20-22 standard marshmallows)

1/2 cup (120g) sour cream or Greek yogurt

1 tsp (4g) vanilla bean paste or extract

Pinch of salt

Petunjuk

Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.

In a medium bowl, stir together the crushed graham crackers (or Biscoff cookies) and melted butter until the crumbs are coated in the butter and resemble wet sand.

Start by making what is going to be the bottom layer of crust (once inverted). Place about 1/5 of the crust mixture (enough to cover the bottom and be about 1/2” thick; place the remaining crust mixture aside to use later) into the bottom of the prepared pan. Use a small measuring cup or ramekin to press down and compact the crust into an even layer. Do not go up the sides, you want this layer to be like one giant hockey puck! Refer to the video if needed. Place the pan with the bottom layer of crust into the freezer for at least 15-20 minutes while you prepare the hot fudge sauce.

In a medium saucepan over medium-low heat, melt the butter and chocolate chips, stirring frequently.

Once melted, slowly whisk in the half and half (or heavy cream) until combined. Then, whisk in the sugar, cocoa powder, and salt.

Cook over medium-low heat for 5 minutes, until the mixture comes to a slight boil. Then, reduce the heat to low and simmer for another 2-3 minutes, stirring frequently, until just slightly thickened.

Remove from the heat and stir in the vanilla.

Transfer the hot fudge sauce to a heat-safe jar or bowl and allow to cool completely before adding it to the center of the cheesecake. I personally like to place the compote into a separate bowl, cover tightly with plastic wrap to prevent a film from forming, and place it into the refrigerator to speed up the cooling process.

By now, your bottom layer of crust that you prepared first, should be solid. Remove it from the freezer, gently release it from the springform pan (you can use a kitchen torch to loosen up the sides or let it sit at room temperature for 10 minutes before doing this), and place it on a plate. Place the plate with the crust disc back into the freezer to ensure that it stays solid for assembling.

Form the main crust. Re-grease your springform pan if needed. Then take the remainder of your crust mixture and press the crumbs into the bottom and all the way up the sides of the prepared pan, using the bottom of a small measuring cup or ramekin to flatten and smooth out. I recommend working slowly here to really ensure that the crust is packed in very tightly, evenly, and all the way up the sides of the pan. Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Set aside until ready to use.

Toast the marshmallow fluff (or marshmallows). Place the marshmallow fluff into a shallow bowl, and use a kitchen torch to toast the top. Alternatively, you can spread the marshmallow fluff onto a baking sheet lined with parchment paper, and place it under the broiler in your oven for just a few minutes (keep a really close eye on it because it can burn quickly).

If using marshmallows, place them into a bowl and melt in the microwave first, then toast.

In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the powdered sugar and beat for another minute until well combined. Then add the toasted marshmallow fluff (or marshmallows), sour cream (or Greek yogurt), vanilla, and salt. Beat for another minute until well combined. At this point, the batter should be very smooth!

Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth. Make sure to do this slowly so you don’t deflate the whipped cream!

Remove the main portion of crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust. Spread into an even layer. Then, make a well in the center by using a spatula or large spoon and pushing the cheesecake filling out and up the sides of the pan/crust. It should deep enough, like a little bowl that the hot fudge sauce will sit in!

Make sure your hot fudge sauce is COMPLETELY cooled (it will be thickened), then place all of it into the well/crater you created and spread to fill the well.

Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the hot fudge sauce. The cheesecake filling should pretty much be at the very top of the rim of the pan! Then, place your bottom layer, big crust disc that you prepared first, on top to enclose all of the filling (the cheesecake should now be fully crusted). Refer to the video if needed!

Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.

Once ready to serve, place a serving plate (preferably round) upside-down on top of the cheesecake pan. Carefully and quickly invert it (refer to video above if needed). Gently release the springform pan.

Smash the crust and serve; I personally like mine with a little dollop of marshmallow fluff and torch it!

Enjoy!